The Budwig Cream and the Kousmine diet

How many of us have decided to try to eat more healthily for the new year? This recipe is for you. I came across it a few weeks ago while doing research, and as I’m getting tired of cereals, porridge or toasts for breakfast, I decided to give it a go. The Budwig Cream was designed by Dr Catherine (Katia) Kousmine, a Swiss nutritionist from the early 20th century, and it is said to help with a variety of digestion issues and malnutrition, as well as cancer and sceloris. The key ingredient is flax seed (or linseed) oil, which contains essential nutriments such as linoleic acid. Here is the recipe, for 1 person:

Combine 2 teaspoons of flax seed oil (organic and cold pressed)  with 4 teaspoons of low-fat plain yoghurt (or cottage cheese), and mix well together until creamy. It is important to make sure the oil has been completely absorbed. If you want a dairy-free version, replace with soja yoghurt, tofu or almond milk.

Add the juice of half a lemon, including the pulp.

Mix in a mashed banana, or 1 teaspoon of honey, to sweeten.

Grind together 2 teaspoons of nuts or seeds (pumpkin, sesame or flaw seeds; walnuts, almonds, hazelnuts, Brazil nuts…any nuts apart from peanuts), and 2 teaspoons of raw cereals (oats, quinoa, barley…anything but wheat) then add to the cream and mix well.

A fresh cup of Budwig Cream
A fresh cup of Budwig Cream

You can then add seasonal fruits to taste; avoid acidic fruits such as orange or pineapple. Enjoy! The great thing with this recipe is that although it is super healthy and packed with vitamins and essential fatty acid, it actually tastes delicious, because flax seed oil has a very light, nutty flavour, and you can use different nuts, cereals and fruits to vary every day.

Dr Kousmine insists on the seeds and cereals being freshly ground to retain their health benefits. She also asks for organic ingredients as much as possible, and the oil definitely has to be cold pressed. These are important aspects are the recipe because it means every element is as raw and fresh as possible. The Budwig cream will gives you load of energy to last the whole morning as it has proteins, lipids, carbs as well as vitamins, so you don’t need to have anything else with it. It’s a complete meal in itself!

If you want to learn more about Dr Kousmine’s work, I really recommend you check her association’s website  (although it’s in French, sorry!), or you can find a translated copy of her work on Scribd here. Dr Kousmine worked more specifically with cancer patients and people suffering from degenerative diseases. She devised a diet relying of five ideas:

  • a healthy diet: this is the foundation of health. Whatis a ‘healthy diet’, you ask? Well, according to Kousmine, we need to re-introduce wholemeal cereals and cold-pressed oils into our diet, as they are rich in essential fats. At the same time, we need to limit sugar and animal fats, which she argues lead to vitamin deficiency.
  • vitamins and oligo-elements taken as complements. Personally, I am a strong believer that getting vitamins directly from your food is more effective than any complements could be, but Kousmine argues that bad diet and diseases have led us to have such deficiencies that it is essential to take complements.
  • intestinal health, by which she means balancing the gut flora. Many traditional medicine consider the gut as the centre of health, and maintaining a healthy, rich gut microbiome is key. Again, Kousmine blames years of bad diet for her observation that the gut is in a state of ‘putrefaction’.
  • rectifying acidity of the body. This is also linked to the prevalence of sugar and animal fats and proteins in our modern diets. This can lead to chronic fatigue and infection.
  • vaccine treatment ( for some patients). What Kousmine uses is quite different to modern vaccines: she advocates gentle exposure to diseases using microbe strains. The aim was to “desensitize” patients and build up their immune system.

Kousmine’s work is sometimes criticised and considered to be outdated, but I believe there are still a lot to be learnt from her work, particularly on modern diets and how they are detriments to health.

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